The summer’s in the meadow, the mist is in the gloamin’, and your corn is as high as an elephant’s eye, and you’re ready to reap the vegetables of the warm days of the year. Today on The Zesty Garden, USU Extension Vegetable Specialist Dan Drost takes your questions. And to end the program…If you thought you knew Emily Dickinson as a poet then you’re missing out on the inspiration for much of her poetry…her flowers. That’s the Zesty Garden, today just after the news.
Corn Shucking Secret
1. Cut the bottom end of two ears of corn about 1/2" above the base of where the kernels begin. The first full row of corn must be cut off.
2. Microwave the two ears for two minutes (1 minute per ear). Add one minute for each additional ear.
3. Using an oven mitt as the ear will be hot, grasp and squeeze the top of each ear, shaking with a downward motion. The ear will slide right out of the husk without the silks attached!
4. Cook as normal.